If you like something…

Author Notes:In my pantry I recently stumbled onto an ingredient which I don’t recall purchasing; balsamic jelly. I tasted it and knew at once that it would match well with summer fruits. A summer “gazpacho” immediately came to mind. I picked up a cantaloupe and some rasberries and set to work. This isn’t as outlandish as it might sound, there is for example a Spanish gazpacho that uses white grapes. I brought this to a community dinner and it just disappeared. The Brits loved it. So here you go. Serve as a first course or amuse bouche. —pierino

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Serves 6

1
pound of ripe cantaloupe, after peeling and seeding, cut into chunks

1
pint rasberries

2
ounces roasted marcona almonds

1
tablespoon balsamic jelly* or substitute a good balsamic viegar aged at least twelve years

1
teaspoon granulated sugar

1) Using a small food processor grind up the almonds. They should still be slightly coarse.

2) In a heavy duty blender (you have a VitaMix right?) blend the melon and berries.

3) Add the almonds, the balsamic jelly and the sugar and thoroughly liquefy

4) Pour into a pitcher and chill for at least two hours

*If you can’t find balsamic jelly through your local Italian purveyor it is available online.